Lamb lollypops with yogurt + sweet onion
Ingredients:
8 Lamp lollypops, separated by butcher
1/2 teaspoon cumin seeds
2 Tablespoons olive oil
1 Garlic clove, minced
1/4 Cup greek yogurt
2 Pinches Sea salt, divided
2 Pinches ground black pepper, divided
1 Medium sweet onion, thinly shaved on a mandolin
1 Cucumber, seeds removed, cut in half, then into thin half moons
1/2 Bunch mint, leaves removed, roughly chopped
2 Tablespoons dill, roughly chopped
1/4 Cup pomegranate seeds
1 Pinch sumac
Directions:
In a cast iron skillet, toast the cumin seeds until fragrant, then add to a bowl.
Add the olive oil and garlic to the seeds and set aside for a few minutes to steep.
Whisk the cumin olive oil mix with the yogurt until fully combined, then season with a pinch of salt and pepper.
Pat the lamb chops with paper towels and season with salt and pepper.
Prepare your grill or cast iron pan to medium high heat.
Sear the chops on both sides for about 3-4 minutes, until medium rare, or 125 degrees with a thermometer.
Let the chops rest!
While the chops rest, toss the onions, mint and cucumber together with the cumin yogurt sauce.
Serve the chops with the onion salad, topped with fresh dill, mint, pomegranate seeds, and a pinch of sumac.
*Photo courtesy of Magnolia Network. Special thanks to Pacific Productions & Matt Ball.
